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Confetti Pasta Salad
Course Salad, Side Dish
Cuisine American
Keyword confetti-pasta-salad, easy-pasta-salad-recipe
Prep Time 25 minutes minutes
Cook Time 12 minutes minutes
Chill time 4 hours hours
Total Time 4 hours hours 37 minutes minutes
Servings 8 servings
Calories 513kcal
Author Melissa Sperka
- 8 oz dry pipette pasta cooked to al dente
- Dressing:
- 2 cups Miracle Whip or mayonnaise
- 1/3 cup buttermilk
- 1 Tbsp apple cider vinegar
- 1-2 Tbsp sugar adjust to taste (omit if using Miracle Whip)
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp salt adjust to taste
- 1/4 tsp celery salt
- 1/4 tsp white pepper or black pepper adjust to taste
- 1/2 cup diced cucumber
- 1/2 cup diced red onion
- 1/2 pint cherry tomatoes halved
- 1/2 cup each diced red, orange and green bell peppers
- 2 Tbsp chopped parsley or basil
Cook the pipette pasta in salted boiling water per the instructions on the box until al dente. Drain well.
Meanwhile, In a medium mixing bowl, whisk together mayo, buttermilk, vinegar, sugar, onion powder, garlic powder, salt, celery salt and black pepper.
Toss the cooked pasta with the dressing adding the cucumber, onion, tomatoes, bell peppers and parsley. Stir until evenly coated.
Chill thoroughly for 4 hours or overnight. .
Stir before serving and adjust salt and pepper, if needed.
Serving: 1serving | Calories: 513kcal | Carbohydrates: 27g | Protein: 5g | Fat: 43g | Saturated Fat: 7g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 518mg | Potassium: 207mg | Fiber: 2g | Sugar: 5g | Vitamin A: 580IU | Vitamin C: 21mg | Calcium: 31mg | Iron: 1mg